Foods & cuts · Pak choi
Halved pak choi
Halved through the root so it holds together, cut face down, and off the heat fast. The stem wants the fire and the leaf does not.
What it is
- Form
- Cut vegetable
- Typical weight
- 60–120 g
- Typical thickness
- 20–35 mm
- Cut
- Not a cut of anything
Why it behaves as it does
This is a two-material food like a broccoli floret, but with the materials side by side rather than stacked, which makes it manageable. The white stem is crisp and dense and takes heat well; the green leaf is a few cells thick and goes from wilted to ash in seconds. The arrangement everyone converges on follows directly — halve through the root so the stem stays attached, put it cut face down so the stem meets the bars and the leaf sits up away from them, and take it off while the leaf is merely wilted. Turning it leaf-side down is the mistake. Romaine, already in the catalogue, is the closest existing food and it fails the same way. No time is published; BBQHQ holds no source for pak choi.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
When it goes wrong
- It stuck to the grate
- Food sticking to the grate — 2 distinguishable causes.
- It fell apart
- Layered vegetables falling apart on the grate — 2 distinguishable causes.
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to halved pak choi, and BBQHQ does not invent a distinction they do not make.
What we don't know about this
No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.
What we know we’re missing records what was searched for each of these, and what would settle it.